In this example, ribs need to be rotated about midway
through the typical 4 hour cook from the Hovergrill to the
food support grill. Customers have reported using two rib
rack smoking 8 racks of spare ribs, 4 on lower, 4 on upper
grill.
The high humidity output keeps ribs moist. An hour before
the ribs are done, we recommend that you remove the
water and operate in dry mode low and slow. This will put a
dryer finish on the ribs.
Chicken
The Smokenator® does chicken right! The results will pretty
much astound you with the moistness of the meat
A pair of chickens, either halved or whole, take about 4.5
hours at 230- 240 °F. The pan is
always filled
with water
through the entire process.
Note that these birds are in a
roasting pan raised up 3” above the coal support grill.
Always check your chicken with a meat thermometer that
has been calibrated so that you know it is accurate! Chicken
is done at 170°F with the thermometer placed into the
middle of the thigh meat.
You can also do split chicken halves on the food support
grill.